condiments

– This post is sponsored by Stompetoren. They sell loads of amazing Dutch cheeses. For this recipe I used their 18+ month old ‘Grand Cru’ cheese, but it is also great on a sandwich, as part of a cheese board, or crumbled in a salad –

I imagine you might look at the pictures of this post, and be like ‘hmmmm, pretzels and cheese dip…. That’s not really THK approved… right?’ Wrong! This dip actually has loads of cauliflower in it! And that doesn’t make it gross, or yum for delicious food, but just yum. I bet that if you would make this for friends, and just told them it is a cheese dip, they would not even notice the cauliflower in there. I promise you, it is non detectable if you don’t know it’s there! Lately I’ve been really loving cauliflower, and its versatility. It is great to use as a rice alternative, or in this dip of course!

Ever since I started being more mindful of what I’m eating, I’ve been making loads of things from scratch, such as pesto and hummus. The main reason for me is that by making it myself, I know exactly what goes in it, and I get to adjust it to my nutritional and taste preferences.

Have you ever read the nutrition label at the back of your ketchup bottle? It is quite likely that your favourite ketchup is actually 1/3 part sugar! If you then continue reading the ingredient list, you’ll probably see high fructose corn syrup or something alike listed as the second or third ingredient, which means that it is the second or third most ingredient used. I’m not here to discuss the whole HFCS debate, but I do know that I don’t like to eat a lot of sugar, but if I do, I want it to be in the form of a delicious cookie, cake or muffin, and not in the form of an average-tasting, salty, red “tomato” sauce.

A few weeks ago I was cleaning out my spice cabinet and came across a little jar of dried, edible, rose petals. I had bought them once to use as decoration for cupcakes but eventually never used them. I’ve always loved eating flowers, be it in restaurants or as a topping on a simple rice cracker, but apart from using flowers in drinks, cooking and developing recipes with them has always been a little bit outside of my comfort zone.

So, in order to step out of my comfort zone, I took a look at my favourite book, The Vegetarian Flavor Bible, to search for some ingredients that pair well with rose. Next week there is a recipe coming up that uses rose water and these pretty little candied rose petals. It is delicious and perfect for summer, so stay tuned!!

I’m a huge granola fan (examples: coconut quinoa granola, the ultimate granola). It’s pretty healthy, crunchy, full of fiber and good carbs and a little sweet, so what’s not to love? However, sometimes I like to spice it up a bit (literally) and make a savory granola. This granola is perfectly crunchy and has quite some fire to it thanks to a generous amount of black pepper.

Most bouillon powders or stock cubes are chock full of additives, flavor enhancers, sugar, salt and other weird things that you don’t actually need. Although using stock cubes is an easy way to e.g. give your soups extra flavor, it can also give you all those things that you would probably prefer not ingesting. Therefore I went out onto the internet to see what alternatives there are.

Ahh guys, I don’t know why or how come but I’m totally into making condiments at the moment! I guess it is because I’m back at uni now, and I have to plan my meals a bit more – hence the super portable (and delicious!!) grain salad from last week.

Although making your own jam, pesto or pasta sauce takes a little more time than just buying it in the store, it really is worth the extra effort if you take into account the amazing flavor and cheaper price of home-made goods!

So, this Roasted Red Pepper Hummus is the newest addition to my condiment stuffed fridge haha, but I don’t mind! It is so delicious!! When you roast red peppers, they get this really amazing sweet and sultry flavor and texture, which is just simply wonderful. For this recipe I roasted my own peppers, as I had the time and it is cheaper, but if you’re short on time you can of course use store-bought roasted red peppers, just make sure to use a little less oil.

I would like to introduce you all to the most AMAZING vegan pesto ever 💚

I swear, this pesto is way better than all the “normal”, non-vegan, processed pesto’s I’ve ever had, and it is might very well be the easiest recipe on my blog… Although this two ingredient raspberry jam is also super quick and easy.

Hi there!

I'm Emma: student, foodie and blogger enthusiast. I live in the Netherlands, and I love everything food related. The kitchen is my happy place. I hope I can inspire you to live a healthy & happy life. Some of my favourite things include nature, dogs and seasonal fruit.
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